Re: How to sharpen Fujiwara knife ?

Fri Feb 01, 2013 8:20 am

Try to follow the existing bevels if you can. Although I do agree that for most people putting a 50/50 bevel on a knife that isn't that way stock will work without much, if any, issue, I would still try to follow the existing bevels.

There is less meat on the left side of the knife, more on the right....it will take more grinding time on the right than on the left.

Re: How to sharpen Fujiwara knife ?

Re: How to sharpen Fujiwara knife ?

Fri Feb 01, 2013 2:10 pm

I'm not trying to avoid your question, I swear. But the best way isn't to tell you a specific angle. Grab a Sharpie, color the edge, and make some passes on a dry stone (or with a dry stone on an EdgePro) until you remove the Sharpie from the entire bevel.....that's your angle.